How long do I have till my chili garlic sauce spoils?
First post on this exchange so I hope this is appropriate!
Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com/watch?v=WSSF4O4o2eE Since I love chili.
Anyways, I have it bottled, and I didn't refrigerate it the past few days. If it's been on the shelf (and stays on the shelf) how long do I have till it goes bad? I cant really tell...
And, since it may be a lost cause for my current recipe, how can I lengthen its shelf life for the future? Recipe looks pretty simple, can't imagine adding anything that wont mess up the intended flavor.
Ingr:
1 cup vegetable oil 1/4 kilogram garlic, chopped 15 pieces bird's eye chilies (add more if you want it spicier) 2 tablespoons salt 1/4 teaspoon ground black pepper 2 tablespoons brown sugar 3/4 cup water
1 Pour oil in a preheated pan, add the garlic and let it cook for 5 minutes.
2 Add the chilies, brown sugar, salt and black pepper. Allow to cook for 5 minutes over low heat.
3 Add water then let it simmer and cook for 30 minutes or until the garlic turns dark brown. Mix occasionally to prevent the garlic from burning.
Best Answer
This is absolutely unsafe - it's a botulism risk. This isn't a matter of it going bad in the sense of becoming obviously spoiled and unpleasant to eat, it's a matter of it being a safety risk - it could look totally fine, but send you to the hospital.
What you're making should not be kept unrefrigerated at all. It's safe for short periods refrigerated, or essentially indefinitely in the freezer. The FDA's ultimate conclusion in this document on vegetables and herbs in oil is 4 days in the refrigerator. They do say that 10 days in the refrigerator is safe if it's 3-5C, and the recommended fridge temperatures are indeed 40F/4C or below, but many fridges are warmer than that, at least in spots (nearly 30%, according to that paper).
We have a past question, Botulism, Garlic, Cold pressed Olive oil and mason jars, covers in more detail exactly why this sort of thing is a botulism risk. It is possible to make it safe with just garlic and oil, through a very specific process (see for example How to make garlic oil in a safe way...tomorrow), and the same also works with certain herbs and oil, but that won't help you with your chili-garlic sauce. As the PDF linked from there says:
The acidification procedure was developed for garlic, basil, oregano, and rosemary. Do not use it with other vegetables or herbs until the appropriate research has been conducted.
When confronted with this sort of advice, people often point out that things like this have been made by people all the time in the past, and they never got sick. It's true, many people never got sick. But it's also true that people have gotten severely ill from this sort of thing. Unless you want to take that risk, you have to go with the strict guidelines.
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Quick Answer about "How long do I have till my chili garlic sauce spoils?"
Opened chili sauce will usually keep well for 1 month when stored in the pantry. To extend the shelf life of opened chili sauce, refrigerate it. How long does opened chili sauce last in the refrigerator? Chili sauce that has been continuously refrigerated will generally stay at best quality for about 6-9 months.Does garlic chili sauce go bad?
The simple answer is: Yes, chili garlic sauce can go bad, and its shelf life can vary depending on its ingredients and how it's stored.Does chili garlic sauce need to be refrigerated?
Once you have opened the container, chili garlic sauce will last about a month at room temperature, so it will be fine outside of the refrigerator if you plan to use it all quickly; however, you should refrigerate it if you plan to keep it for longer.How long does garlic sauce last in fridge?
This garlic sauce will easily last in the fridge for 3-4 weeks if stored in an airtight container. To mellow out the garlic flavor, soak the peeled garlic cloves in ice-cold water for 30 minutes before making the garlic sauce.How do you know if garlic sauce is bad?
Spoiled garlic forms brown spots on the cloves and turns from the usual white to a more yellow or brown color. Another thing is the green roots forming in the center of the clove. These are new sprouts forming. Though not harmful these roots taste extremely bitter and should be removed before cooking.How to make chili garlic sauce for food business
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Answer 2
Check out jamie olivers how to make chillie sauce... he keeps his for a year as long as you put in a steralized kilner style bottle... also fresh stuff will keep for 10 days to 2 weeks
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